Mexibean Tortilla Melt

Print recipe

• Prep: 15
• Cook: 5 mins
• Serves: 2

Ingredients

• 440 g can no-added-salt red kidney beans, drained and rinsed
• 1/2 red capsicum, seeded and finely chopped
• 1 tomato, diced
• 2 spring onions (including green tops), ends trimmed, chopped
• 1/2 cup fresh coriander, chopped
• 1/2 cup reduced-fat cheddar cheese, grated
• 1/2 tsp ground cumin or ground coriander
• 1/2 tsp smoked paprika
• 4 wholegrain or reduced-fat tortillas or soft wraps (20cm)

Method

1. Mix all ingredients except tortillas in a large bowl. 
2. Spread 1 cup of bean mix on one side of each tortilla, then fold over the other side to enclose filling. 
3. Place in a heated sandwich press and toast for 2 minutes or until crisp and cheese melted. 
4. Cut each tortilla into 3 triangles and serve immediately.

Nutrition information